6 slices bacon, halved
1/4 c. butter
1/4 c. + 2 tbsp. unsifted flour
1 1/4 c. (6 oz.) shredded Jarlsberg cheese
1/2 c. beer
3/4 tsp. dry mustard
6 slices Italian or French bread 3/4 inch thick, toasted
1 lg. tomato peeled & cut into 6 slices
1/4 lb. fresh sliced mushrooms
1 1/2 c. milk
1/2 tsp. salt
1/4 tsp. cayenne pepper

Cook bacon until crisp. Drain on paper towel. In same skillet, saute mushrooms in 2 tablespoon bacon fat until tender. Set aside.

In another large skillet melt butter. Blend in flour. Gradually stir in milk. Cook over medium heat stirring constantly until thickened. Add cheese, beer, salt, mustard and cayenne. Stir until cheese melts and mixture is smooth. Remove from heat. Place toasted bread in buttered 3 quart shallow baking dish. Top each slice with 1 slice tomato, 2 bacon halves and mushrooms. Pour cheese sauce over top. Broil 3 to 4 minutes until cheese bubbles and browns slightly. 6 servings.